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Spicy Black Eyed Peas
1 (16 oz.) can black eyed peas
1 c. regular rice
1 c. sliced onion
1 tsp. garlic salt
1 tsp. salt
1 tsp. chili powder
1 c. shredded cheddar cheese
Drain black eyed peas, reserving liquid. Add water to liquid to make
1 1/2 cup. In large skillet, combine peas, liquid, rice, onion,
garlic salt, salt and chili powder. Stir. Bring up to a boil and
cover. Simmer 20 minutes. Remove from heat. Sprinkle with cheese.
Cover and let stand until liquid is absorbed and cheese melted,
about 5 minutes.
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